Does anybody make this? I love Beef Wellington done with the liver pate, all inside wonderful buttery-flaky puff pastry, but I've never made it myself.

Is it awfully hard, or not so much. Thinking of making this for us and having a couple of good friends over once I'm back home and things have settled down again. What wine? A red that isn't HEAVY. Suggestions?

Does anybody make this? I love Beef Wellington done with the liver pate, all inside wonderful buttery-flaky puff pastry, but I've never made it myself.

Is it awfully hard, or not so much. Thinking of making this for us and having a couple of good friends over once I'm back home and things have settled down again. What wine? A red that isn't HEAVY. Suggestions?

I love Up Day menus.

I can't comment on the wellington, as I don't eat meat, but as for WINE If you want a red that isn't too heavy, a malbec, carmerne, or pinot noir would fit the bill. Have fun!

Heh! I do drink whatever I want and pair however I want when it comes to wines. LOL I was asking more for your recommendations about brands of reds that you enjoy... the names of the individual reds that you like, rather than the types or varietals. What names in pinots or cabs do you enjoy the most?

Lisa, I did look at that exact Beef Wellington recipe at Allrecipes. It reads good. I'm just wondering whether anyone else makes this delight. And how long it really takes to make it. Of course, I could always make it as a trial run once, before having the get-together.

If you make the mushroom duxelles ahead of time, it really takes no time at all.
I didn't look at the recipe linked but my experience is:
I have found that the pastry gets soggy on bottom if you try to cook the meat inside it.
My method (and I use store-bought lol) is to cook the meat to rare then let it come down to room temp.
Spread the room temp duxelles (or pate if you're using that) onto the pastry, then the meat, then wrap and bake just until the pastry is cooked and the meat medium rare (about 20 minutes).
I haven't made it in years lol. But it's not really time consuming as long as you prep ahead

If you make the mushroom duxelles ahead of time, it really takes no time at all.
I didn't look at the recipe linked but my experience is:
I have found that the pastry gets soggy on bottom if you try to cook the meat inside it.
My method (and I use store-bought lol) is to cook the meat to rare then let it come down to room temp.
Spread the room temp duxelles (or pate if you're using that) onto the pastry, then the meat, then wrap and bake just until the pastry is cooked and the meat medium rare (about 20 minutes).
I haven't made it in years lol. But it's not really time consuming as long as you prep ahead

OK, thanks for those good pointers, Dottie. I don't usually make heavier things in the summer, but I've been having this pop into my head recently.

1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse mushrooms in food processor until fine, about 10 pulses. Melt butter in large skillet over medium-high heat. Cook shallot until soft, about 1 minute. Add mushrooms and cook until lightly golden, about 8 minutes. Add sherry and cook until dry, about 1 minute. Season with salt and pepper.

2. Line baking sheet with parchment paper. Unfold 1 sheet of pastry onto lightly floured work surface. Using rolling pin, roll sheet out to 13 by 11-inch rectangle and place on prepared baking sheet.

3. Using rubber spatula, spread pâté over puff pastry sheet, leaving 1-inch border on all sides. Top pâté with mushroom mixture, followed by roast beef. Brush border with some of egg.

4. Roll remaining sheet of puff pastry to 13 by 11-inch rectangle and place on top. Using tines of fork, seal edges and prick top of pastry. Brush with remaining egg. Bake until puffed and golden, about 15 minutes. Transfer to cutting board and cut into 8 squares. Serve.

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